6. Bring to the boil, cover and transfer to the oven to simmer or 25 minutes.

7. Now make the couscous. Place the couscous in a bowl. Add 600ml salted water. Drain the couscous, return to the bowl and set aside for 10 minutes to allow the grains to absorb the moisture. Using a fork or your fingers, break up any lumps.

8. Steam the couscous in an oiled steamer for 20 minutes. Mix in the olive oil, raisins, chickpeas and chopped mint.

9. While the couscous is steaming prepare the courgettes, Heat the olive oil in a heavy frying pan. Fry the courgette, leek and spring onion for 10 minutes, until softened. Beat together the eggs and the fromage frais. Pour this into the courgette mixture. Cook, stirring now and then, until the egg is cooked, around 10 minutes. Season with salt and pepper.

10. Serve the chicken warm from the oven with the couscous and courgette mixture.